I can’t tell you exactly where this recipe came from. Or how it came to have such an odd name. To the best of my knowledge, there is nothing Asian about these. What I can tell you is that these are delicious. And on any given day I would happily eat six of them.
Ha! And you thought my handwriting was unique…
Eggs, sugar, butter – always a fantastic start to anything.
In this current climate, things mix up nicely, even without my KitchenAid. Good thing, too. We are not on Time of Use billing and cooking during the daytime can get pricey.
By the time you get the flour into the batter, things are a little stiff. Good news, though, there’s not much cleaning needed for the bowl.
Then you still need to add the nuts and coconut. Don’t worry - I have faith in you – you can do it!
Then you get to squish the entire thing into a well-sprayed 8X8 pan.
And thirty minutes later, you have something like this. It has risen and browned nicely.
The butter gives them a crispy exterior. The high sugar to butter ratio means they stay super moist inside. Between the butter and the pan spray, they to come out of the pan very easily. It is very rich, so you’ll probably only want a small piece. Or, like me, two small pieces. With coffee. For breakfast.
But that’s another story for another day.
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